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Benedict bought me a copy of the 1954 edition of the Olio cookbook for Mother's day. To quote the book: " "OLIO", viz a mixture, a medley, a collection, and this book is certainly a medley and collection of recipes, and recipes themselves are a mixture of ingredients".
For today's cookbook challenge, I made bacon roly poly with carrot souffle, followed by apple whisk. To give you an idea about the nature of the writing, here is the entry for bacon roly poly:
"Make a suet crust, roll out, lay on it slices of streaky raw bacon, season with chopped parsley, pepper, minced onion. Damp the edges, roll in greased paper. Tie in floured cloth. Boil 3 hours. Or it may be put in a basin and steamed."
That's actually one of the more verbose recipes, a lot don't have any method at all. Nowhere have I found the explanation for suet crust, one is expected to know.
The roly poly was flabby, stodgy and utterly delicious. I should make more rag-type puddings. (Judith made this one, though.)
The carrot souffle, I should have made in a different dish, but apart from it not coming out of the dish properly, was lovely, creamy and carroty, but I think maybe I'd use more eggs next time so as it would be lighter.
Apple whisk was roundly declared a success and will definitely be made again - make 1pt jelly, when it's almost set whisk in 1pt apple puree, then whisk in 1/2 pint whipped cream.
I love this book, and will be making a lot more from it, there's a lot of exciting stuff in there.
For today's cookbook challenge, I made bacon roly poly with carrot souffle, followed by apple whisk. To give you an idea about the nature of the writing, here is the entry for bacon roly poly:
"Make a suet crust, roll out, lay on it slices of streaky raw bacon, season with chopped parsley, pepper, minced onion. Damp the edges, roll in greased paper. Tie in floured cloth. Boil 3 hours. Or it may be put in a basin and steamed."
That's actually one of the more verbose recipes, a lot don't have any method at all. Nowhere have I found the explanation for suet crust, one is expected to know.
The roly poly was flabby, stodgy and utterly delicious. I should make more rag-type puddings. (Judith made this one, though.)
The carrot souffle, I should have made in a different dish, but apart from it not coming out of the dish properly, was lovely, creamy and carroty, but I think maybe I'd use more eggs next time so as it would be lighter.
Apple whisk was roundly declared a success and will definitely be made again - make 1pt jelly, when it's almost set whisk in 1pt apple puree, then whisk in 1/2 pint whipped cream.
I love this book, and will be making a lot more from it, there's a lot of exciting stuff in there.
